Anything creamed reminds me of my grandma. She use to make the best creamed potatoes with peas. So needless to say I loved this recipe! It would be a great addition to any holiday spread this year. They are amazing on there own or would make a great accompaniment to a fish or meat main dish. This will become a regular dinner item at my home.
Ingredient list:
8 cups water
3 tablespoons coarse sea salt, divided
2 bags (10 ounces each) pearl onions peeled
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk or unsweetened flax seed milk
1 tsp dried coriander
2 tsp ground sage
3 tbsp fresh rosemary chopped roughly
2 C spinach
Method:
Place onions and water in a medium sauce pan
Bring to a boil and cook onions until soft, about 8-10 minutes
Drain onions and set aside
Melt butter in a small saucepan over medium heat
Add flour, and whisk until mixture bubbles
Slowly whisk in milk
Raise heat to medium-high, and bring to a boil, whisking frequently
Stir in remaining salt, coriander, sage and rosemary
Add spinach and cook until spinach has softened
Enjoy!
